This is a fantastic lunch for a weekend get-together with friends.It’s incredibly avoursome and packed full of amazing crunchy textures,the inclusion of low GI chickpeas means you should feel pretty satisedfor the rest of the day. If you prepare the chicken thighs the nightbefore, all you have to do on the day of serving is to chargrill thezucchini and prepare the salad, then cook the chicken ~ which normallytake me about 15-20 minutes. If you can’t prepare the night before, justmarinade the chicken in the fridge for 2-3 hours on the day instead. Feelfree to serve the chicken thighs whole and arrange them on a servingplatter (or old wooden board lined with some crumpled up baking paperto catch any juices) with a scattering of extra mint leaves and a lemonwedge or two. Obviously too, you can BBQ the chicken if you like and ifyou want a vegetarian option, just leave out the chicken altogether!

To make the marinade: add all ingredients into a mixing bowl and whiskwell to combine, season with a good pinch of crushed sea salt akes and agenerous amount of freshly ground black pepper. Add the trimmed chickenthighs coating thoroughly in the liquid (I use small latex gloves forthis part as the harissa can stain your ngers). Cover bowl with clingwrap and chill in the fridge overnight.Into a large frying pan add 2 tablespoons of olive oil and 1 teaspoonground cumin, stir together and warm over high heat. Add the drainedchickpeas and coat in the avoured oil. Turn the heat down to medium andcook for 1-2 minutes then add the pumpkin seeds and pine nuts, seasonwith freshly ground black pepper and a pinch of salt, continue to fryingredients for a further 3-4 minutes until everything is golden andslightly crisp, toss often to ensure everything gets evenly toasted. Turnoff heat and allow to cool.While nuts are cooling, add 2 tablespoons of olive oil into a large mixingbowl along with a good pinch of crushed sea salt akes and a seasoningof freshly ground black pepper. Add the sliced zucchini strips and usingclean hands, very carefully coat the veg in the oil. Warm a griddle panover high heat and when almost smoking, fry the zucchini strips in batches until chargrilled on both sides. Drain and allow to rest on sheets of papertowel. When cool, stack the strips on top of each other, cut into longskinny strips and then the opposite way into lots of small pieces.Using the same griddle pan fry the marinaded chicken thighs untilchargrilled and cooked through. When they are half hay through cooking,squeeze the juice of 1 lemon over the meat ~ this will add an extraglossy, golden colour to the meat. Repeat with a second lemon towards theend of the cooking time. Remove chicken from pan, allow to rest for 5-6minutes, then slice into 1cm strips.To cook the couscous, place into a bowl and cover with 2 cups boilingwater. Allow to stand for 5 minutes before ufng up with a fork anddrizzling with a 1 teaspoon EVOO.To make the yoghurt drizzle; simply combine yoghurt with 1 tablespoonEVOO and a small squeeze of lemon juice.To assemble the dish: combine couscous, cooled nut/seed mix, zucchini,spring onion and chopped herbs, mix thoroughly using a large spoon thendrizzle with the juice of 1 lemon and 1 tablespoon EVOO. Combine againthen season to taste with salt and freshly ground black pepper. Transferto individual plates and serve with the chopped chicken scattered overand the yoghurt on the side.